Squash and red lentil soup - vegan
Squash and red lentil soup - vegan

Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, squash and red lentil soup - vegan. One of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

Squash and red lentil soup - vegan is one of the most popular of recent trending foods in the world. It’s simple, it is quick, it tastes delicious. It’s appreciated by millions every day. They’re fine and they look wonderful. Squash and red lentil soup - vegan is something which I’ve loved my entire life.

Butternut Squash + Red Lentil Soup is a healthy and delicious fall vegan soup made with whole food plant based ingredients! Here is how you achieve that. Ingredients of Squash and red lentil soup - vegan. Sweet butternut squash, earthy red lentils, and curry powder are the stars of this lively vegetarian soup that’s wonderful ladled over basmati rice.

To get started with this recipe, we must prepare a few components. You can have squash and red lentil soup - vegan using 14 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Squash and red lentil soup - vegan:
  1. Prepare 250 g (about 1 cup filled to the top) butternut squash, peeled and cut into 2-3cm pieces
  2. Take 1 tbsp olive oil to roast the squash in
  3. Take 1 tbsp olive oil to sauté the onion with
  4. Make ready 1 onion, peeled and finely chopped
  5. Make ready 2 cloves garlic, peeled and crushed
  6. Get 1 tsp ground cumin
  7. Prepare 1/2 tsp ground cinnamon
  8. Prepare 1/2 cup red lentils, rinsed and drained
  9. Get 1 tbsp fresh lemon juice
  10. Prepare salt and pepper
  11. Take to sprinkle on top
  12. Prepare Za’atar
  13. Make ready Some ground cayenne or chilli flakes
  14. Make ready Some parsley leaves if you have some

You can use the stovetop or a crockpot or instant pot. This Butternut Squash and Red Lentil Soup with Turmeric is the perfect healthy recipe you need in these last few weeks of cold weather. It's packed with vitamins, fiber, protein, and immune-boosting properties. It's delicious- slightly sweet from the squash, with a warm, peppery taste from the turmeric.

Instructions to make Squash and red lentil soup - vegan:
  1. Preheat oven to 200C. Put the squash in a bowl and mix with the oil. Put onto a lined baking tray and roast for about 25mins - til the squash is tender.
  2. Heat the oil in a pan (with a lid for later) on a medium heat. Add the onion and sauté for 10-15mins til soft.
  3. Add the garlic and sauté for another couple of mins. Add the cumin and the cinnamon.
  4. Add the lentils and 500ml of the stock. Cover and simmer for 10mins.
  5. Add the squash, lemon juice and the rest of the stock. Season. Cover and simmer for another 10mins.
  6. This is one soup that does work better blended. So either put it in a blender or use a hand blender to make the soup smooth.
  7. Serve with a generous sprinkle of za’atar and the cayenne or chilli. Enjoy 😋

It's packed with vitamins, fiber, protein, and immune-boosting properties. It's delicious- slightly sweet from the squash, with a warm, peppery taste from the turmeric. And it's so easy to make! Here is how you cook it. Ingredients of Squash and red lentil soup - vegan.

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